Catawba (grape)

Catawba (grape)

The Catawba grape is a variety of grape that is native to the United States. It is primarily grown in the eastern and central regions of the country, particularly in the states of Ohio, New York, and Pennsylvania. The Catawba grape is known for its versatility and is used to produce a variety of wines, including sparkling wines, rosés, and still wines.

History

The Catawba grape was first discovered in the early 19th century by Major John Adlum, a horticulturist and viticulturist. Adlum found the grape growing wild along the Catawba River in North Carolina, hence its name. He recognized its potential for winemaking and began cultivating it in his vineyard in the Washington, D.C. area.

Characteristics

The Catawba grape is a medium-sized grape with a thick skin that ranges in color from pink to dark purple. It has a sweet and slightly tart flavor, making it suitable for both table consumption and winemaking. The grape clusters are typically large and compact, with berries that are juicy and flavorful.

Wine Production

Catawba grapes are used to produce a wide range of wines. One of the most popular styles is the Catawba sparkling wine, which is made using the traditional method of secondary fermentation in the bottle. This wine is known for its delicate bubbles and fruity flavors.

Catawba is also used to produce rosé wines, which are made by allowing the grape skins to remain in contact with the juice for a short period of time, giving the wine its characteristic pink color. The resulting wines are often light and refreshing, with notes of strawberry and watermelon.

In addition, Catawba grapes are used to make still wines, both red and white. The red wines are typically medium-bodied with flavors of cherry and raspberry, while the white wines are crisp and fruity, with hints of citrus and tropical fruits.

Cultivation

Catawba grapes are well-suited to the climate of the eastern and central United States. They thrive in a variety of soil types, but prefer well-drained soils with a pH level between 5.5 and 6.5. The grapes are typically harvested in late summer or early fall, depending on the region.